LCBO Food & Drink Summer 2025

VANILLA BEAN CREAM TART WITH SALTED BUTTER CRUST Salted butter provides depth you can’t get from salting alone in this pâte sucrée crust, a perfect base for an ultrasmooth vanilla cream. Think of this tart as a canvas for any seasonal fruits as the months go by. This is a great way to use local currants, gooseberries and even florals like elderflower to showcase the best of summer. VANILLA BEAN CREAM 1 cup (250 mL) whole milk, divided 11/4 cups (310 mL) heavy cream, divided 1/3 cup (80 mL) granulated sugar 1 vanilla bean, split lengthwise, seeds scraped out 2 tbsp (30 mL) cold water 1 tsp (5 mL) unflavoured gelatin 3 large egg yolks 1/4 cup (60 mL) cornstarch SALTED BUTTER CRUST 13/4 cups (425 mL) all-purpose flour 1/2 cup (125 mL) icing sugar 1/2 cup (125 mL) salted butter, cold, cubed 1 large egg yolk 2 tbsp (30 mL) whole milk Fresh strawberries and cherries to finish 2. Combine 3/4 cup (175 mL) milk, 1/2 cup (125 mL) cream, sugar, vanilla seeds and pod in a medium saucepan. Bring just to a simmer over medium heat, then remove from heat, cover and let steep for 20 minutes. 3. Once steeped, pour cold water in a ramekin. Sprinkle gelatin overtop, then stir to combine. Let bloom for 5 minutes. 4. Whisk remaining 1/4 cup (60 mL) milk, egg yolks and cornstarch in a medium-size heat proof bowl until smooth. 5. Return vanilla bean mixture to a gentle simmer over medium heat. Slowly pour vanilla mixture into yolk mixture, whisking constantly, until combined. Pour mixture back into pot and return to medium heat. Cook, whisking con stantly, until thickened, about 1 minute. Remove from heat and whisk in gelatin mixture until fully combined. Pass through sieve to remove any lumps and vanilla pod. Cover surface with plas tic wrap. Cool until barely warm then refrigerate until chilled, at least 2 hours or up to 2 days. 1. For the vanilla bean cream, set a fine-mesh sieve over a medium-size bowl. Set aside.

6. For the salted butter crust, combine flour and icing sugar in bowl of a food processor. Add butter and pulse until fine crumbs form. Add egg yolk and milk and continue blending until a dough just comes together, up to 1 minute. Shape into a disc. Wrap in plastic and refriger ate for 30 minutes. 8. Knead dough a few times to soften, then roll dough on a lightly floured work surface to a circle about 1/8-inch (3-mm) thick. Transfer dough to a 9-inch (23-cm) fluted tart pan with removeable bottom. Gently press into bottom and up sides of pan, overhanging edges. Trim the edges even with the top by running a rolling pin overtop. Prick bottom with a fork. Freeze for 15 minutes. 9. Set tart pan on a baking sheet. Cover shell with a piece of parchment paper and fill with pie weights or dried beans. Bake on middle rack for 20 minutes. Remove paper and weights. Continue baking until lightly golden, 14 to 16 minutes. Cool completely. 10. To assemble, remove ring from tart pan. Run an offset spatula gently under pastry to separate from base, then transfer to a plate or serving dish. 11. Whisk remaining 3/4 cup (175 mL) cream in a large bowl until soft peaks form, 2 to 3 minutes. Using same whisk, mix chilled vanilla bean cream in its bowl until smooth (cream will be very thick). Scrape cream into whipped cream and continue whisking until mixture is fully smooth and blended. Scrape into tart shell; smooth top. 7. Preheat oven to 325°F (163°C).

12. To finish, arrange strawberries and cherries overtop. Refrigerate until chilled, 1 hour.

Serves 6 to 8

Mid-Season Swap: Replace strawberries and cherries with blueberries, blackberries and raspberries.

Late-Season Swap: Replace strawberries and cherries with peaches, nectarines and plums.

WHAT TO SERVE Batasiolo Bosc D’la Rei Moscato D’Asti DOCG LCBO 277194, $21.00 A flute of Moscato d’Asti is all sweet, frothy charm with grace notes of grape, elder and pear. Garnish it with a berry or slice of stone fruit, according to the seasonal swap. Serve very well chilled.

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SUMMER 2025 ————————